Slow-Cooker Creamy Chicken Paprikash

This melt-in-your-mouth chicken gets smothered in a classic Hungarian paprika and sour cream sauce that’s so comforting you’ll want to make it again and again — and again.

Ingredients

4

bone-in skin-on chicken thighs

4

chicken drumsticks

1

teaspoon salt

1/2

teaspoon freshly ground black pepper

2

teaspoons olive oil

2

medium onions, halved and cut into 1/4-inch slices

2

cloves garlic, finely chopped

2

tablespoons sweet paprika

1/4

teaspoon ground red pepper (cayenne)

1

cup Progresso™ chicken broth (from 32-oz carton)

2

tablespoons cornstarch

2

tablespoons water

3/4

cup sour cream

Buttered cooked egg noodles, if desired

Directions

1Spray 4-quart slow cooker with cooking spray.

2Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.

4Transfer chicken to serving platter and keep warm. Increase to High heat setting.

5In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.

6Serve chicken with sauce over buttered noodles.

Tips

Buttered noodles make a lovely accompaniment to this dish. If you want to explore a more authentic side dish, try spaetzle, a small dumpling that can often be found in a grocery store’s frozen food section.

Hungarian paprika comes in two forms, sweet and hot. Sweet is the typical paprika you can find in most pantry shelves. Hot can be purchased at most grocery stores and can be used in place of the cayenne in this recipe, in addition to the sweet paprika.